Category: Breads

Ingredients:

6 oz. reduced-fat cream cheese
1/2ac. sugar
1 T. all-purpose flour
2 egg whites Batter:
1 c. pumpkin
1/4 c. unsweetened applesauce
1 T. canola oil
11/3 cups all-purpose flour
1/2 cups sugar
1 tsp. baking soda h tsp. salt
1⁄2 tsp. ground cinnamon
1⁄2 l$p. ground cloves
11. lc. choppc..-d walnuts

Instructions:

For filling, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside. In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts. Divide half of the batter between two 8 X 4 X 2″ loaf pans coated with nons. tick cooking spray. Spread each with filling; top with remaining batter. Bake at 350° for 40-45 minutes or until it tets done. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers. Yields 2 loaves.

Notes:

Servings Yield:

Yields 2 loaves

Ingredients:

1 cup molasses (Brer Rabbit)
1 tsp. salt
1 tsp. soda
1/2 cups flour
1 tsp. cinnamon
1/2 tsp. ginger

Instructions:

Cream shortening with sugar. Add molasses and beaten eggs. Blend thoroughly. Add soda to buttermilk. Sift flour with spices and salt. Add flour and bunennilk alternately to first mixture. Butter or grease a pan. Cook on 350° for 40 minutes. Topping ror Gingerbread: 1/2 cup brown sugar 2 tsp. cinnamon 1/4 cup flour V. a cup butter softened 1/2 to 1 cup chopped nut meats Combine all ingredients with hands or fork till crumbly. Spread over gingerbread for last ten minutes cooking.

Notes:

There is nothing more satisfying than baking your own bread or gingerbread. It smells so amazingly good, and there is no better way to pamper yourself and your family.

Servings Yield:

Ingredients:

3-1/2 –
4 cups flour, all-purpose. divided
1/3 cup sugar
1 tsp. salt
1 package dry yeast
1/2?cup water
1/2?cup margarine or butter, softened

Instructions:

Combine 1-1/2i cups flour, sugar, salt and yeast in large bowl; mix thoroughly. Combine milk, water and margarine in saucepan, place over low heat until warm. Gradually add liquid to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasion-ally. Add eggs and I c. flour or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make stiff batter. Cover; let rise in warm place until double ( I hour). Stir batter down and beat well; spoon into a weU-g1eased 9″ tube pan. Cover; let rise until double. Bake at 325° about 45-50 minutes. Remove from pan and place on wire rack. Serve warm.

Notes:

What a great recipe from a great lady in Alice, Texas. Tbsp. goes a few years back, but is always a staple to any menu. Thanks for this recipe, Kay Erck–1 think of you whenever I make it

Servings Yield:

Make a thick batter

Ingredients:

6 Tbsp. sugar
1 tsp. salt S Tbsp. shortening
3 cups sweet milk (scalded)
1 I package Fleischmann’s Dry Yeast in
1/4 cup warm water
9 cups Gold Medal Flour

Instructions:

Stir sugar and salt into mixing bowl. Add shortening and scalded milk. Stir until shortening is dissolved. Cool till lukewarm (hot water or milk kilJs yeast, so if you cannot feel hot or cold, the temperature is just right). Add yeast to mixture. Stir well. Add sifted flour one cup at a time. Stir after each addition. Take dough out of floured board. knead until it is elastic. Grease bowl, put dough back into bowl, cover and let rise until double in size. Punch down, let rise again. Remove from bowl to floured board. Knead it just a minute. Pinch dough in halves, shape into loaves. Place in two greased loaf pans 9 x 5 x 3″. Cover. Let rise for 40 minutes. Preheat oven at 325° and bake 35-40 minutes. Remove from pans and place loaves on cake racks. Brush tops with butter. Cool, slice, and serve.

Notes:

Nothing is more tempting than the aroma of fresh baked bread. Despite the many packaged breads available today, baking homemade bread like Grandma used to do is something that cooks can enjoy and take delight in preparing.

Servings Yield:

Ingredients:

1 (1 lb.) rrozen bread, thawed
1 (1 lb.) sausag
1 medium onion, dkt-d
1 n1edium grt-en pepper, dkro; cup mushrooms, fresh, chopped (optional)
1 cup chedd. u cbt>eSe, grated
1 egg, aten

Instructions:

Thaw bread and rise. Brown sausage. onion. green pepper and mush-rooms. Drain. Roll bread dough into rectangle. Place on slightly greased cookie shed. Spread 1/2 of sausage mixture down center of loaf. Sprinkle with 1⁄2 cheese. Repeat to form another layer. Brush with beaten egg. 16 servings. Bake 375° for 20 minutes. Serve with pico de gallo, found with the Fajita Recipe.

Notes:

Tbsp. is one of those recipes that wil1 serve enough for me to make at the lake when all our family comes. Great for brunches.

Servings Yield:

Serve with pico de gallo

Ingredients:

4 cups cornmeal (yellow)
1/2 tsp. salt
1 to
2 tsp. baking powder
1/1 cup Crisco
2 cups boiling water

Instructions:

Combine cornmeal, salt and shortening. Bring water to boil, add to cornmeal mixture, a little at a time, stirring well. Let cool slightly. Fill a bowl with 1/2-1 cup milk. Shape cornbread mixture imo balls and then dip in milk before placing in deep hot oil; cook only a few at a time. Fry l to 2 minutes until golden brown. Serve immediately. Yield: approximately 2-1/2 dozen.

Notes:

Talk about memories–this reci is it–from my Mom. my gmnd-mother and aunt, they all made this. And of cou l made it for all my kids who loved it, as wc!II as the gr.: md kids “ho think this is very special stuff!

Servings Yield:

Serve immediately

Ingredients:

3 cups flour, all-purpose
4 tsp. baking powder
1 T. sugar
1 tsp. dried oregano
1/” tsp. salt
1/1 tsp. baking soda
1/2i tsp. garlic powder
1/2 tsp. dried basil
6 T. cold butter or margarine
1 egg

Instructions:

In bowl, combine first eight ingredients. Cut in butter until mixture is crumbly. In a bowl, whisk egg and buttermilk; add to dry ingredients. Tum onto a lightly floured surface; knead 6-8 times. Pat or roll dough into two 6″ circles. Place on greased baking sheet. Score surface with shallow cuts to mark six wedges on each. Topping for Savory Scones 2 medium onion, halved & sliced thin 2 T. butter or margarine 1 T. brown. sugar 1 tsp. dried rosemary, crushed 1/4 tsp. dried thyme Topping: In a skillet, saute onions in butter until tender. Remove from the heat Stir in bmwn sugar, rosemary and thyme. Spread over dough. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges. Yield: 1 dozen

Notes:

Tbsp. can be served as either an appetizer or a bread with a meaJ. See also my recipe for Cranberry Scones if you want to change this up a little and reaUy make it special.

Servings Yield:

Make it special

Ingredients:

1 cup white (or yellow) cornmeal
1/2 tsp. salt
1 tsp. baking powder
1 tsp. sugar
3/4 cup milk dash red pepper chopped green onion tops
1 Tbsp. grated onion whole kernel corn to taste
(optional) finely chopped jalapeiios
(optional)

Instructions:

Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper and com. Drop them by spoonful into the hot fat a few at a time, and cook for 5-8 minutes or until brown; strain out with a slotted spoon when nicely brown, or remove with tongs. Drain on cloth or paper towels for a few moments. Yields 24 hushpuppies. (Hushpuppies may be cooked in the fat or oil in which the fish or bacon are fried, otherwise they are nothing but corn pones). Should you like a lot of crust, these may be paned flat.

Notes:

Hushpuppies need tasty ingredients added to them to enhance their flavor, otherwise they taste rather bland. Ex. periment with various flavorful ingredients until you find just the right recipe for you. We like them spicy and with lots of flavor.

Servings Yield:

Yields 24 hushpuppies

Ingredients:

3 c. cornbread mix
2 c. milk
1/3 c. salad oil
3 eggs, beaten
I large onion, grated garlic powder to taste
3 T. sugar
1 c. creamed com
1/1 c. Jalapeiios, chopped
1112c. grated cheese

Instructions:

Mix and cook like cornbread at 400°. (For a great corn muffin variation, spoon batter into 12 paper lined muffin cups, filling cups almost full. Bake at 425° for 15-20 minutes or until wooden pick inserted in center comes out clean.) Broccoli Corn Bread: l stick melted butter 4 (8-oz.) boxes Jiffy Corn Bread Jlfix 2 cups chopped uncooked broccoli 1/2 cup chopped onion, fine 4 em well beaten l (8-oz.) carton cottage cheese 1 (15-oz.) can cream style corn 12 drops Tabasco Oil a large cast iron skillet or oblong baking pan. Mix all ingredients and bake at 350° for about 40 minutes or until finn and golden brown.

Notes:

The Broccoli Com Bread is a specialty of historic 1ammy’s Cupboard outside Natchez, Mississippi, which I ate with Vegetable Beef Soup and a slice of Buttermilk Pie (see separate recipes). f highly recommend these great Southern recipes by including them here.

Servings Yield:

Ingredients:

3 cups cornbread mix
2 cups milk
1/3 cup salad oil
3 eggs, beaten
1 large onion, gr. ited

Instructions:

cup creamed corn 1/2?cup jalapeiio, chopped 1-1/2? cup grated cheddar cheese Mix altogether and cook at 400° for approximately 30 minutes or until brown.

Notes:

Nancy sent me this and it is a winner. It go.:!s great with soups of any kind.

Servings Yield: